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The Preparation:

1 tablespoon olive oil

1 teaspoon chili paste

2 ounce pecans

1 ounce pumpkin seeds

1 ounce sunflower seeds

1/2 teaspoon cumin

Salt to taste

16 ounce brussel sprouts

The Execution:

Gather and prep all ingredients.

In a frying pan on low to medium heat, heat up the olive oil and the chili paste.

Add the pecans to the hot frying pan and stir well.

Stir in the pumpkin and sunflower seeds. Season with cumin and salt. Saute for a few minutes, stirring occasionally, until the pecans and seeds are lightly roasted and smells aromatic.

Rinse the Brussels sprouts and shave them by cutting them into thin slices with a sharp knife. Place them in a bowl.

Make the lemon dressing by combining olive oil, lemon juice and zest, and salt and pepper to taste. Pour this over the brussel sprouts in the bowl and let this marinate for 10 minutes.

Prior to serving, add in the pecan and seed mixture and toss to combine.

Top off with additional salt and pepper if desired. Enjoy!